Wednesday, July 22, 2015

Shrimp & Chicken Paella

Shrimp & Chicken Paella
(8 servings)


2 tbsp. Olive Oil
2 lb. Boneless Skinless Chicken Breast, cut into bite sized pieces
1 lb. Chorizo, sliced ¼ inch thick
1 tbsp. Spanish Paprika
as needed Salt & Black Pepper
2 tbsp. Olive Oil
1 large Spanish Onion, chopped
4 cloves Fresh Garlic, minced
2 medium Red Bell Peppers, chopped
2 large Tomatoes, peeled, seeded & chopped
1 qt. Chicken Broth
½ cup White Wine
2 cups White Rice (see note)
0.7 oz. (.2g) Saffron Threads (see note)
1 lb. Raw Shrimp (26-30 ct.), peeled, deveined, tails-on
½ cup Flat Leaf Parsley
2 medium Lemons, cut into wedges


In a large skillet (or paella pan) over medium heat, add the chicken after tossing in the oil, paprika, salt and pepper.  Also add the chorizo here.  Cook until all sides of both chicken and chorizo are browned lightly.  Then remove and set aside.  Add the remaining 2 tbsp. of oil to pan.  When heated, add onion and cook until softened (about 5 minutes).  Add the garlic and continue until fragrant and then add bell pepper.  Cook an additional 5 minutes and add the tomato.  Continue for 2 minutes before adding the chicken broth and white wine.  Stir mixture well and bring to a boil.  Stir in rice and saffron and return mixture to a boil.  Then lower heat and simmer for 10 minutes.  Return chicken and chorizo to mixture and stir well.  Now add the shrimp and mix in.  Continue cooking for 15 to 20 minutes until rice is tender and shrimp are pink and done.  If paella is a little dry, add a little more hot broth.  Remove from heat, sprinkle with parsley and serve with lemon wedges.

Note:               If you can find paella rice, use it.  If not, use a short grain rice or a non-sticky type of rice.

Note:               Saffron is very expensive but you only need a small amount to flavor dishes.  It is sold in very small packages and does last for some time.  You really do need to use it in this dish.

Note:               If you would like a little heat in your paella, add a little crushed red pepper flakes to the dish.  Remember that the chorizo has spice to it and should be enough.

Ideas for Future Efforts

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